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10
Prepare and serve
areas for table
service
Unit 606 Prepare and serve areas for table service
2FS1.1 Prepare service areas and equipment for table service
2FS1.2 Prepare customer and dining areas for table service
2FS1.3 Clear dining and service areas after table service
What do I need to do?
■ Set up all the restaurant equipment.
■ Set up tables for different types of service.
■ Clear dining areas after service.
What do I need to know?
■ Know and understand what the hazards are when preparing a restaurant.
■ How to set up a table in preparation for different types of meal.
■ How to clean and clear after table service.
Information covered in this chapter
■ Preparing the restaurant or function room.
■ Placing tables and chairs correctly.
■ Setting tables.
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KEY WORDS
Covers
The number of people at a table.
10 PR EPAR E AND SER V E A R EA S F O R T A B L E S E R V I C E
Still room
Area in a restaurant, normally, but not always, in the kitchen. The area is
used to prepare bread items and hot beverages.
Waiter’s stations
Sideboards within the restaurant that waiters use to prepare and store
items for service.
Mise en place
French term for setting up the restaurant.
Table seating
The term used for an individual’s cutlery and glasses on the table.
Tablecloths
The cloths used to cover a table.
INTRODUCTION
✓
TIP
How a restaurant or food
service establishment looks is
vitally important to the whole
operation as it is the first
impression customers have.
Setting up and breaking down a restaurant are as important activities as the
actual service itself. Without setting up properly, the restaurant or food
service establishment will not run correctly, will not meet hygiene or health
and safety standards and will ultimately be a difficult place to work in.
To set up a restaurant first the room must be prepared, then the tables and
chairs are set in place. After that the tables themselves are set up depending
on the type of meal to be served and the style of restaurant. The other areas
that need to be prepared are the waiter’s stations and the still room.
After service has finished everything must be broken down and cleaned. This
is important as the preparation for the next service will depend on everything
being cleaned and ready to start again.
PREPARING THE RESTAURANT OR
FUNCTION ROOM
Preparation is one of the most important tasks to be carried out in a
restaurant. Ideally the entire room needs to be set up prior to each service.
The preparation of a restaurant can also be referred to by the French term
Mise en place, which can be shortened sometimes to MEP. The first task that
needs to be carried out is to clean the entire room. This is either carried out
by the waiters depending on the establishment, or there may be cleaners
engaged to undertake this task.
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Cleaning schedule
AREA
CLEANING NECESSARY
Walls
Any marks removed and walls dusted.
Window sills
Washed and polished.
Floors
Brushed prior to service, brushed and mopped
at the end of service.
Waiter’s stations
All contents removed at least once a day, all
areas washed.
Doors
Main door washed, all door furniture polished.
Ledges
Dusted.
Chairs
Soft seats vacuumed and all other parts
washed and polished.
Windows and mirrors
Polished and any smears removed.
Tables
Washed and sanitized.
Putting tables and chairs into place
How tables and chairs are set out in a restaurant is very dependent on the
style of establishment and the type of menu being served. As a general rule
the more expensive and higher-class the restaurant the more space that the
customers can enjoy.
PR E PA R I N G T H E R ES TA U R A NT O R F U NCTI O N R O O M
IMAGE COURTESY OF WWW.ISTOCKPHOTO.COM/KAREN MASSIER
A formal table setting
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✓
TIP
Check each table and chair for
cleanliness or damage. Also
ensure that there is no
chewing gum stuck to the
bottom of the tables or chairs.
In a Michelin-starred restaurant each table has space around it both for the
waiters to work and for the customers to enjoy the comfort. The tables will
be large and the chairs will be luxurious. In a brasserie-style restaurant there
is less space around and between the tables, the tables will be smaller and
the chairs less luxurious. In a mid-range chain restaurant the tables will be
close together and the chairs will be functional, comfortable and easy to
clean.
10 PR EPAR E AND SER V E A R EA S F O R T A B L E S E R V I C E
When setting out tables and chairs, there are a few basic guidelines to
follow:
CHECKLIST
✓ Ensure that waiters are able to pass between the chairs without knocking
into any of them.
✓ The tables should be spaced evenly around the room and not crammed
into one end.
✓ The correct amount of chairs should be at each table, i.e. a table for four
persons should have four chairs. Even if only three customers sit at the
table it is always easier to reduce the amount of covers than increase
them.
✓ Do not place tables of two near large groups as the smaller tables may
not be able to hear what is being said at their table.
✓ Be aware of what guests may be able to see from each chair. Try and
ensure that no-one is staring straight into the kitchen or bathroom.
✓ Try and space customers evenly around the table so they all may hear
and see each other.
✓ Do not cram customers on to too small a table. They will be cramped and
may not enjoy their meal.
✓ If customers are seated at too big a table they may feel ‘lost’ at it.
There are many different ways of placing seats around tables. It can impact
on how customers enjoy their meal. The figure below shows two different
methods of seating a table of two. The diagram on the right is an example of
a formal setting where the customers may be having a business lunch. The
diagram on the left is an example of a more informal setting where perhaps
two friends may be enjoying a meal.
(a) Informal setting
(b) Formal setting
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Layouts for tables seating four people
The following figures show layouts for different styles of function. They can
be used for different purposes of function. The figure below shows a top
table with sprigs, which is frequently used at wedding breakfasts. The figure
on the following page shows the more modern selection of round tables for
a function.
Top table with sprigs
PR E PA R I N G T H E R ES TA U R A NT O R F U NCTI O N R O O M
This figure shows different layouts for tables of four people. All layouts
are dependent on the size and type of tables available. The top two are
preferable as all the customers are spaced equally but this is dependent on
the size of the tables.
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10 PR EPAR E AND SER V E A R EA S F O R T A B L E S E R V I C E
Layout using round tables for a function
ACTIVITY
■
Draw a plan of your restaurant and state on each table how many
customers can be seated at that table.
■
Where would you seat a table of 15 persons?
■
How would you accommodate 16 tables for two on Valentine’s night?
Clothing up tables
Once tables are in the correct place they should next have their tablecloths
put on. This is referred to as clothing up. See step-by-step on page 131 at
end of chapter
There are certain rules that must be followed with tablecloths:
■ Tablecloths should be handled as little as possible.
■ When tablecloths are laundered they are folded and starched to ensure
that they look good on the table.
✓
TIP
Tablecloths should not have
marks or tears. Send any
marked or damaged cloths
back to the laundry.
■ When they come from the laundry tablecloths should be folded in a
concertina fold.
■ When folded each size of tablecloth will be easily identifiable.
■ The main crease on a tablecloth should run down the middle of the table.
■ If a tablecloth is damaged or dirty it must be discarded immediately.
■ Tablecloths should cover the legs of the table.
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■ Tablecloths should hang evenly on all
sides.
Tablecloths must be stored carefully to
ensure that they do not get damaged
or dirty.
IMAGE COURTESY OF WWW.ISTOCKPHOTO.COM/HAL BERGMAN
SETTING TABLES
Tables must be in place before they are
set, so that once the cutlery is set on the
table it is not moved or knocked out of
place.
An a la carte set up
Chairs need to be set into place. If the
table is clothed chairs should just touch
the cloth, not be pushed in fully.
It is important that each table is consistently laid up. With all tableware laid
correctly service will not be impeded because a customer does not have the
correct cutlery or is missing an item of tableware.
Napkins
IMAGE COURTESY OF WWW.ISTOCKPHOTO.COM/JACK JELLY
Napkins can be made of many different
materials including cotton and linen, or
they can be disposable. Whichever
napkin fold is to be used (see different
step-by-step napkin folds) they must all
be the same size, shape and height.
Napkins should be handled as little as
possible.
A lily napkin fold
If the napkin is to be in the centre of the
place setting then it should be placed on
the table first. All napkins should be
positioned in the same place on each
setting. If a napkin is dirty or damaged it
must be discarded.
ACTIVITY
Refer to the step-by-step sections on napkin folding. Choose three different
folds and practise folding them. Ensure that each time you fold a napkin it
is the same size and shape. Check that you do not handle the napkins too
much.
S E TTI NG TAB L E S
■ Tablecloths should never touch the
floor.
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IMAGE COURTESY OF WWW.ISTOCKPHOTO.COM/JACK JELLY
10 PR EPAR E AND SER V E A R EA S F O R T A B L E S E R V I C E
A waterlily napkin fold
A fan napkin
Cutlery
Cutlery must be polished prior to being laid on the table (see Chapter 8
polishing crockery and cutlery).
When cutlery is carried around the room it must be placed on a service plate,
tray or held in a cloth. In some restaurants and establishments the waiters
wear white gloves to set the tables to avoid getting finger marks on the
cutlery.
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There are two main cutlery settings, ‘a la carte’ and ‘table d’hôte’. For an
a la carte setting each customer is given the same cutlery, generally a
main-course knife and fork. Other cutlery is added depending on the
customer’s orders. The table d’hôte setting is one where the menu is
set and all the cutlery can be placed on the table before the customers
arrive.
In general, main-course cutlery is set first then each preceding course is laid
outside it. The forks are on the left-hand side of the customer and the knives
and soup spoon on the right. The side plate and butter knife are beyond the
forks.
To ensure a consistent lay up each piece of cutlery should be the same space
from the edge of the table. They should not be at the edge of the table as the
customers could knock them off the table as they sit down.
Glasses
Glasses are polished and checked for fingerprints or watermarks. In an
a la carte service a simple wine glass may be placed at each setting.
At a function there may be different wines or drinks served with each
course. The glasses for these may all be placed beside each setting.
Clean glasses
✓
TIP
Only lift cutlery by their
handles. Do not ever hold on
to the other ends as these have
to go into the customers’
mouths.
S E TTI NG TAB L E S
When main-course cutlery is placed on the table it should be equidistant
across the customer’s place setting. There should be space for plates to be
set down without moving the cutlery.
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Cruets
These are a vital part of any table setting. They should be full at all times,
especially if they are glass and visible. They must be polished before being set
down. Cruets should be set in the same place on each table.
Decorations
10 PR EPAR E AND SER V E A R EA S F O R T A B L E S E R V I C E
Table decorations can be very elaborate, for example at a wedding or
function large flower arrangements may be placed in the centre of each
table. Alternatively they could be very simple, perhaps a single flower stem
or ornament. Either way they must be fresh, clean and appropriate for the
meal. They should also not impinge on the diner’s plates and customers
should be able to see across the table to one another.
CHECKING TABLES
✓
TIP
Checking the room after
setting up is vitally important.
It will ensure that the service
runs smoothly.
Once the room is set every table must be checked and the room as a whole
must be looked at.
In particular look for:
Missing table items: each table must be inspected to ensure that nothing is
missing.
Tables and chairs in correct position: this will prevent them having to be
moved during service.
Debris on the floor: always brush the floor prior to each service.
PREPARING STATIONS AND STILL
ROOMS
Waiters’ stations are placed around restaurants and function rooms. Their
purpose is to hold equipment that the waiters may need during service.
They must be filled prior to service and kept restocked during service
ITEMS THAT SHOULD BE IN WAITERS’ STATIONS
✓ Cutlery
✓ Glasses
✓ Spare place settings
✓ Toothpicks
✓ Service plates
✓ Menus
✓ Trays
✓ Sugar bowls
✓ Clean napkins
✓ Ice buckets
✓ Crumbing plate
✓ Tablecloths
The still room is an area between the restaurant and kitchen that is used to
prepare items that are needed for the restaurant. Traditionally this area was
used to prepare bread, butter, tea and coffee, but over time its purpose has
expanded and it can provide finger bowls and other accompaniments for
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service. During service cutlery is polished in the still room and is sent to the
floor to refill the waiters’ stations.
Within the still room the following equipment may be present:
■ Refrigerators: Temperature should be checked and recorded prior to
service.
■ Hot water still: Should be switched on.
■ Grill or small oven to heat bread: Should be switched on.
■ Coffee and tea pots: Restocked and polished ready for service.
■ Sugar bowls and milk jugs: Polished and filled in preparation for service.
■ Bread baskets and butter dishes: Bread baskets should have clean napkins
placed in them and butter should be cut to the correct size.
■ Bread knife and board: Located and put in place.
■ Equipment for polishing cutlery: Vinegar, jugs and a good supply of freshly
laundered tea towels should be prepared.
■ Salt and pepper cruets: Filled and have spares ready.
■ Sauces: Prepared and put into fridge.
Prior to each service the following items may need to be requisitioned from
the stores. The amounts will depend on how many customers are expected.
Items that need be ordered in each day:
■ Milk
■ Butter
■ Sauces
■ Bread or rolls
■ Lemons
CLEARING AND TIDYING A RESTAURANT AFTER SERVICE
AREA
ACTION
Tables and chairs
Once all customers have left the establishment all
tables should be cleared of settings.
The chairs should all be placed on top of the tables.
Floors
Should be brushed and mopped.
Waiters’ stations
Should be cleared down and washed.
Crockery and cutlery
Should all be washed up and as much as possible
polished.
Glasses
Should be washed up and as many as possible polished.
Debris, empty bottles Should be placed into bins.
Dirty napkins and
tablecloths
Should be counted and bagged to be sent to the
laundry.
PR E PA R ING S TA TI O NS AND S TI L L R O O MS
■ Coffee machines: Should be switched on and all equipment checked.
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STEP-BY-STEP: NAPKIN FOLDING – THE CONE
10 PR EPAR E AND SER V E A R EA S F O R T A B L E S E R V I C E
1 Take a clean, freshly laundered
napkin. Fold the napkin in half to form
a rectangle
2 Pick up one corner of the napkin
and wrap the entire napkin around
your hand
4 Open the napkin to stand up
3 Fold the end point back on itself
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STE P -B Y -S TE P : NAP K I N F O L DI NG
STEP-BY-STEP: NAPKIN FOLDING – THE BISHOP’S MITRE
2 Fold one corner up
1 Take a clean, freshly laundered
napkin
4 Fold the entire napkin in half
3 Fold the other corner down
5 Bring the ends together and tuck
under one another
6 Pull out into the final shape
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STEP-BY-STEP: NAPKIN FOLDING – THE LILY
10 PR EPAR E AND SER V E A R EA S F O R T A B L E S E R V I C E
1 Take a clean, freshly laundered
napkin
2 Fold in half into a triangle
3 Bring both points of the triangle up
to the centre point
4 Then fold the top fold back in half
again
5 Fold a small edge up
6 Turn the napkin over
7 Tuck one end into the other
8 Set upright and tuck the leaves into
the band
9 Final result
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1 Take a clean, freshly laundered
napkin
2 Fold each corner into the centre
3 Repeat once again
4 Turn the entire napkin over and fold
each corner into the centre again
5 Place a glass in the centre of the
napkin
6 Pull out the edges from under the
napkin
7 This fold can either be used on a
plate by itself or in a bowl or basket
STE P -B Y -S TE P : NAP K I N F O L DI NG
STEP-BY-STEP: NAPKIN FOLDING – THE WATERLILY
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STEP-BY-STEP: NAPKIN FOLDING – THE FAN
10 PR EPAR E AND SER V E A R EA S F O R T A B L E S E R V I C E
1 Take a clean, freshly laundered
napkin
2 Fold in half to form a rectangle
3 Starting at one end concertina the
napkin
4 Fold the whole napkin in half
5 Set upright and tuck the remainder
underneath itself to balance it
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1 Do not unfold a freshly laundered
napkin
2 Open each end once
4 Crease the outside fold
5 Turn the napkin over and fold back
on itself
3 Roll each end into the centre twice
STEP-BY-STEP: NAPKIN FOLDING – THE PRINCE OF WALES FEATHERS
1 Take a clean, freshly laundered
napkin
2 Fold one point up to about 5 cm
below the other point
3 Bring the left hand corner up to
beside the lowest point
4 Fold the second edge up to beside
the lowest point
5 Fold the bottom half of the napkin
up to the lowest points
6 Flip the bottom half back on itself
STE P -B Y -S TE P : NAP K I N F O L DI NG
STEP-BY-STEP: NAPKIN FOLDING – THE WAVE
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10 PR EPAR E AND SER V E A R EA S F O R T A B L E S E R V I C E
7 Turn the napkin over
8 Tuck the ends in
9 Bring the points down
10 Final result
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STE P -B Y -S TE P : NAP K I N F O L DI NG
STEP-BY-STEP: CLOTHING A TABLE
1 Use the correct size of cloth for the
table
2 Open cloth across the table, so that
the large fold is at the top
3 Lift the large fold with your thumb
and forefinger
6 Check that the cloth is undamaged
and unmarked and that the main
crease is running in the correct
direction
4 Lift the next edge of the cloth with
your little finger. Flick the other edge
slowly across the table
5 Once the far edge is in place release
your thumb and forefinger and pull
the other edge into place
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Assessment of knowledge and understanding
You have now learned about the responsibilities for planning and setting tables. This will enable you to
ensure your own positive actions contribute effectively towards the whole team.
10 PR EPAR E AND SER V E A R EA S F O R T A B L E S E R V I C E
To test your level of knowledge and understanding, answer the following short questions. These will
help to prepare you for your summative (final) assessment.
Preparing for assessment checklist
■ Write a list of all the different duties that need to be completed to set up your establishment.
Project 1
1 Write a step-by-step list of how a table of two covers, three covers and four covers is set in your
establishment for restaurant service.
Draw a diagram of the waiter’s station, list all the items that need to be set up in preparation for a
restaurant service.
2 Why does everything need to be cleaned out of the waiter’s station at the end of each service?
3 Why is it important that the floor be kept clean and free of debris before, during and after service?
Project 2
1 A function of 25 people are booked into your establishment this evening
for a birthday dinner. The menu has been agreed. Draw a table plan of
how you would organize the room.
Mary’s Birthday Dinner
Potted Shrimps
Beef Wellington with
roasted potatoes and a
selection of vegetables
2 Design a table for the above function. Which cutlery and settings would
you use? Don’t forget to include table decorations.
Crème Brulee
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Name: RICHARD HARDEN
Position: CO-PUBLISHER
Establishment: HARDEN’S LIMITED
Current job role and main responsibilities:
Co-publisher, with brother Peter, of Harden’s London and UK restaurant guides.
Main jobs – general management, survey analysis, restaurant reviewing, website
editing, guidebook writing.
What is the most exciting thing about working at Harden’s?
For better or worse, we are the only UK business which does what we do the way that we do it.
When did you realize that you wanted to pursue a career in the food service industry?
I didn’t, it’s an accident really. And I’m really a publisher/journalist – the link with food service is almost incidental.
Training:
Qualified as barrister.
Experience:
With brother Peter, pioneered concept in UK of basing restaurant reviews on user-generated content (USG).
What do you find rewarding about your job?
It has been fascinating to track, and in a tiny way contribute to, the development of the restaurant business over nearly
20 years.
What do you find the most challenging about the job?
The media environment is economically very challenging for operators of all sizes, and we are a very small operator.
What advice would you give to students just beginning their career?
Go and eat out, as real customers, at the best places you can afford. You’ll learn nothing if you go along to your mates’
restaurants, even if it is cheaper/free, as the experience is not authentic.
Who is your mentor or main inspiration?
We were inspired to believe that there might be scope in the market for survey-driven restaurant guides by the success
of the Zagat guides in the US, and the Marcellino’s guides in Germany.
What traits do you consider essential for anyone entering a career in the food and drink sector?
I don’t think you can generalize.
A brief personal profile
I qualified as a barrister and worked in the City of London for eight years before setting up Harden’s, with my brother
Peter, in 1991.
Can you give one essential management tip or piece of industry advice?
Remember the customer.
I NDU S TR Y P R O F I L E
INDUSTRY PROFILE